Butternut Squash and Spinach Curry with Roasted Cashews
I love a hearty curry for a weeknight, it is perfect with steamed rice or with rotis or naans. Right now I am digging Butternut squash, it is my favourite fall and winter vegetable. Our 8-month old daughter has also taken a big liking to it. Needless to say, squash is in abundance in our house and this aromatic butternut squash and spinach curry is the one I make on a repeat.
It is easy to vary the ingredients of this butternut squash curry. Swap out the butternut squash with sweet potato or other squashes or even pumpkin. Or change up the greens based on what is in your refrigerator. The one thing we never leave out in our house is the cashews. It adds such a wonderful crunch and texture to the curry.
In this butternut squash curry recipe, there is tamarind and Madras curry powder which gives it a tangy and spicy flavour profile. Madras curry powder is hotter than a regular curry powder and it offsets the sweetness of butternut squash and coconut milk wonderfully.
Origins of Madras Curry Powder
Origins of Madras Curry Powder traces back to Bristish colonial rule in India when English traders first came to the city of Madras. I am from Madras, or Chennai as we call it today. I can tell you there is no 'one spice blend' that defines this city. It is an English interpretation of South Indian spices.
I made my version at home, it is a blend of curry leaves, mustard seeds, and other aromatic spices, but you can totally use a store-bought version, I recommend this brand.
This butternut squash and spinach curry is the perfect weeknight dinner during winter. It comes together in 45 minutes and you can totally make this hearty curry in an Instant Pot. I recommend serving this with brown rice or other hearty grains.
How to make Butternut Squash and Spinach Curry in an Instant Pot?
It follows the exact recipe steps as in the recipe card below, use the sautee function in your Instant Pot to cook the spices. Then add butternut squash, water, and salt. Ensure the butternut squash is fully submerged in water. Pressure cook on high for 4 minutes with the valve in the sealing position. Quick-release the pressure, open the lid and switch to the sautee function again. Add coconut milk, spinach, and cashews to the Instant Pot let it simmer for 2 minutes, till the spinach has wilted. Garnish with lemon juice and cilantro.
This butternut squash curry recipe is perfect to have as leftovers, it is one of those recipes that tastes even better the next day!
For other weeknight recipes also checkout this Tomato Rice with coconut milk or this Butter Chicken Cauliflower. You can also check out Meeta's version of Butternut Squash curry
Butternut Squash and Spinach Curry
This Butternut Squash and Spinach Curry is hearty, tangy, and full of flavour. Tamarind adds brightness, Madras curry powder brings the heat, and coconut milk makes it lush and creamy. It comes together quickly and is perfect for weeknight dinner.
Ingredients
- 1 small butternut squash, peeled and cubed (2 lb / ~905 g)
- 2 tablespoons sunflower oil or coconut oil
- 1 teaspoon mustard seeds
- Big pinch of asafoetida (hing)
- 15-20curry leaves
- 1 small onion, finely chopped
- 2 - 3 garlic cloves, finely minced
- 1 knob ginger, grated
- 1-1.5 tablespoons Madras curry powder
- 2 teaspoons tamarind paste diluted in ½ cup water (or tamarind extracted from a small lime-sized piece of pulp)
- 2 tablespoons tomato paste
- ½ can coconut milk (200 ml)
- 3 handfuls baby spinach
- ½ cup unsalted roasted cashews
- Salt, to taste
- Juice of ½ lemon
- Chopped coriander, for garnish
Instructions
- Heat oil in a Dutch oven over medium heat. Add mustard seeds; when they pop, add hing and curry leaves. Sauté 30 seconds until fragrant.
- Add onions and cook 3 minutes until translucent. Add garlic and ginger and cook 1 minute.
- Add Madras curry powder and cook briefly until fragrant. Pour in tamarind water to deglaze the pot. Add tomato paste and cook 2-3 minutes until thick and glossy.
- Add the butternut squash and stir to coat in the spices. Season with salt. Add 2 cups water, scraping up any browned bits. Bring to a boil.
- Cover and simmer 12-15 minutes, until the squash is tender.
- Add coconut milk, spinach, and roasted cashews. Stir and simmer 1 minute, until the spinach wilts.
- Add extra water (½–1 cup) if the curry is too thick.
- Remove from heat. Add lemon juice and garnish with coriander.
- Serve with steamed brown rice.
- Set Instant Pot to Sauté → Normal. Add oil, mustard seeds, hing, and curry leaves. Cook 1 minute until fragrant.
- Add onions and cook 3 minutes. Add garlic and ginger and cook 1 minute.
- Add Madras curry powder. Pour in tamarind water to deglaze. Add tomato paste and cook 2-3 minutes until glossy.
- Add butternut squash, salt, and 2 cups water (add ½ cup more if needed to fully submerge the squash).
- Cancel sauté. Seal lid. Pressure cook 4 minutes on High. Quick release.
- Switch back to sauté. Add coconut milk, spinach, and roasted cashews. Simmer until the spinach wilts. Add water if needed for consistency.
- Turn off the pot. Add lemon juice and garnish with coriander.
- Serve with steamed brown rice.
Notes
- Tamarind amount can be adjusted based on brand strength - start with less and increase to taste.
- Swap cashews for toasted peanuts if you prefer a more budget-friendly version.
- The curry thickens as it sits; add water when reheating to loosen.
- This curry freezes beautifully (without the spinach); add fresh spinach when reheating.
